This salad is light and refreshing. I add ham, turkey or leftover pork roast to make it a meal.
Green Salad with Orange Vinaigrette
1 teaspoon orange zest
1/4 cup fresh orange juice
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
6 tablespoons olive oil
Whisk together orange zest, orange juice, lemon juice, Dijon mustard, salt, and pepper. Gradually whisk in olive oil until well blended.
Try This Twist! Grapefruit Vinaigrette: Omit orange zest and lemon juice. Substitute grapefruit juice for orange juice. Proceed as directed, whisking in 1 Tbsp. honey with juice. Serve over green salad, grilled fish, baked chicken, or steamed green beans.
1 head Bibb lettuce, torn
2 cups torn green leaf lettuce
2 green onions, chopped
1/4 cup thinly sliced red onion
Combine Bibb lettuce, leaf lettuce, green onions, and red onion in a large bowl. Drizzle with Orange Vinaigrette, and toss to coat.